Roast Turkey Roulade on Mixed Vegetables
Ingredients
- Ingredients
- 1 kilogram turkey breasts (ready to cook)
- salt
- freshly ground peppers
- 80 grams sun-dried Tomatoes (in oil)
- 2 garlic cloves
- 3 Tbsps unsalted, shelled Pistachio
- 1 ½ Tbsps freshly chopped Fresh herbs (such as basil, parsley)
- 100 grams cream cheese
- 2 Tbsps freshly grated Parmesan
- 6 slices Pancetta
- 400 grams carrots
- 3 stalks Celery
- 2 onions
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 250 milliliters Chicken broth
- 2 Tbsps Crème fraiche
- Basil (for garnish)
Preparation steps
Rinse the meat, pat dry and season with salt and pepper on both sides. Drain the sun-dried tomatoes, reserving the oil and cut the tomatoes into strips. Peel the garlic and chop finely with the pistachios in a blender. Stir in the herbs, cream cheese, Parmesan cheese and 2 tablespoons of the tomato oil.
Coat the meat with the pistachio and herb spread and top with the pancetta and tomatoes. Roll up from the long side and secure with kitchen string.
Peel the carrots, cut in half lengthwise and cut into slices. Rinse and trim the celery and cut diagonally into slices. Peel the onions and dice.
Preheat the oven to 180°C (approximately 350°F).
In a roasting pan, heat the oil and sear the roast until golden brown, around about 5 minutes. Remove and set aside. Sauté the prepared vegetables in the oil for 2-3 minutes, return the meat to the pan, pour in the wine and cook for about 1 hour in the preheated oven. Gradually pour in the broth during cooking, as needed.
Remove the roast from the oven and keep it warm. Press the vegetables through a sieve and collect the meat juices. In a saucepan, bring to a boil again, thicken with crème fraîche and season with salt and pepper.
Arrange the vegetables on a plate, remove the kitchen string from the roast, slice and arrange on the vegetables. Serve garnished with basil and pour the rest of the sauce into a serving bowl to drizzle on the meat as desired.
